Pappardelle with lamb stew

Name: Pappardelle with lamb stew
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Bacon; 800 g triggered leg of lamb; 2 Garlic cloves; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1/8 l Red wine; 1 Perennial celery; 4 Tomatoes; 1 Pot of thyme; 2 stem(s) Sage; 250 g wide ribbon noodles (for example: pappardelle); 7-10 Tbsp Celery green and sage

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Bacon
800 g triggered leg of lamb
2 Garlic cloves
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1/8 l Red wine
1 Perennial celery
4 Tomatoes
1 Pot of thyme
2 stem(s) Sage
250 g wide ribbon noodles (for example: pappardelle)
7-10 Tbsp Celery green and sage

Directions

1
Cut the bacon into small pieces. Wash meat, dab dry, cut into cubes of about 2 cm. Peel garlic, press through a garlic press. Peel onions, cut into slices. Leave bacon in a pot without fat until crispy, take it out.
2
Fry meat, garlic and onions in the bacon fat. Season with salt and pepper. Stir in tomato paste, dust with flour. Add red wine and 3/4 litre water while stirring. Cover and stew for about 50 minutes. In the meantime, clean and wash the celery and tomatoes and cut them into small pieces. Wash and chop the herbs. Add vegetables, herbs and 1/4 of the bacon to the pot after 20 minutes. Cook the pasta in boiling salted water for about 8 minutes.
3
In the meantime, clean and wash the celery and tomatoes and cut them into small pieces. Wash and chop the herbs. Add vegetables, herbs and 1/4 of the bacon to the pot after 20 minutes. Cook the pasta in boiling salted water for about 8 minutes. Season lamb stew again and serve with the noodles. Garnish with celery green and sage as desired